Keto Grilled Pickelback Wings
0.4 g
Net Carbs
8.8g
Protein
7.4g
Fat
0.1g
Fiber
105
Calories
Cooking tip: Grilling wings is a quicker cooking method than baking, and results in deliciously flavorful wings with a perfect grilled char. Brining the wings helps ensure they are moist and flavorful while allowing the chicken to come to room temperature after the brine is a key step to ensuring even cooking.
Ingredients:
- 46 ounces chicken wing pieces (26 pieces flats and drumettes)
- 1 1/2 – 2 cups pickle juice
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons apple cider vinegar
- 2 tablespoons no sugar added ketchup
- 1 1/2 tablespoons brown erythritol-stevia sweetener blend
- 1 1/2 teaspoons yellow mustard
- 3/4 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons melted unsalted butter
- 1 tablespoon roughly chopped fresh dill, for garnish
Directions:
- If needed, cut whole chicken wings into three sections- flats, drumettes, and wing tips. Discard wingtips or save for another use.
- Place flat and drumette wing pieces in a resealable bag or flat bottom bowl and cover with pickle juice. Use enough juice so that all chicken pieces are mostly submerged. Cover and place in the refrigerator to brine for at least 4 hours, flipping the bag once about halfway through for even brining. The longer you brine, the more pickle flavor the wings will have.
- Pat wings dry, and season both sides of wings evenly with salt and pepper. Set aside and allow to come to room temperature for about 30 minutes for more even cooking.
- Meanwhile in a small bowl whisk together vinegar, no sugar added ketchup, brown style sweetener, mustard, paprika, onion powder, garlic powder and cayenne until well mixed. Whisk in melted butter. It is okay for the butter to solidify some in the mixture.
- For warm weather grilling, heat your gas grill to allow indirect heat cooking. To do this, set two burners on one side of the grill on high, cover and allow grill to warm for 15 minutes. For cold weather grilling, set half the burners in the grill to high and the other side to low. Lightly oil grates on the unheated/ low heat side of the grill.
- Evenly brush one side of each wing with sauce, about 1/4 teaspoon sauce on each wing. Arrange a single layer of wings, sauce side up, on the unheated side of the grill and cook for 7-10 minutes, until becoming opaque. Flip the wings, rotating so that the wings that started farthest from the heated side of the grill are moved closest to that area. Evenly brush the top side of the wings with remaining sauce, about 1/4 teaspoon sauce on each wing piece. Cover the grill and cook another 7-10 minutes, until chicken registers 165° F on an instant read meat thermometer. Flip and transfer wings to the direct heat section of the grill to brown the skin and sauce, about 2 minutes per side. Serve garnished with fresh dill. One piece as described is one serving.
